Scallops Gorgonzola Recipes

SCALLOP SALAD WITH STRAWBERRIES, CUCUMBER AND GORGONZOLA IN CITRUS-DIJON VINAIGRETTE

Scallop Salad with Strawberries, Cucumber and Gorgonzola in Citrus-Dijon Vinaigrette image

Provided by Robin Miller : Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1/2 cup orange juice
2 tablespoons fresh lemon juice
1 tablespoon olive oil
2 teaspoons Dijon mustard
2 teaspoons fresh chives, chopped
Salt and freshly ground black pepper
2 cups cooked scallops, halved
2 cups whole strawberries, sliced
1 cup English cucumber, sliced
Red lettuce leaves
1/2 cup Gorgonzola, crumbled

Steps:

In a large bowl, whisk together orange juice, lemon juice, oil, mustard, and chives. Season to taste with salt and black pepper. Add scallops, strawberries and cucumber and toss to coat with a spoon. Arrange lettuce leaves on a serving platter and top with scallop mixture. Top with crumbled Gorgonzola.

SCALLOPS GORGONZOLA

Scallops Gorgonzola image

An elegant appetizer for 2. Scallops wrapped in pancetta, served on asparagus and finished with a gorgonzola sauce.

Provided by KelBel

Categories Pork

Time 15m

Yield 2 serving(s)

Number Of Ingredients 7

Ingredients

6 large scallops
6 slices pancetta
6 medium asparagus spears
4 ounces gorgonzola
1/2 cup white wine
2 tablespoons olive oil
salt and pepper

Steps:

Halve the pancetta slices to make two thin strips of pancetta. Wrap each scallop tightly with the strips of pancetta, forming a criss-cross pattern across the scallop (like a present). Heat olive oil and pan-fry scallops briefly on each side until the scallop is cooked through (when they lose their transparency and turn opaque: approximately two minutes on each side).
Blanch the asparagus in rapidly boiling water for two minutes.
Mix the wine and cheese and reduce in a small saucepan until thick. Season with salt and pepper.
Assemble the dish by placing 3 asparagus together, place 3 scallops on top and drizzle with 1/2 the gorgonzola sauce per person.

Nutrition Facts : Calories 417.8, Fat 30.2, SaturatedFat 12.5, Cholesterol 57.4, Sodium 872.9, Carbohydrate 5.8, Fiber 0.9, Sugar 1.4, Protein 20.8

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